* 10 digestive biscuits * 50g hazelnuts , chopped * 50g butter , melted * 900g cream cheese or curd cheese * 200g golden caster sugar * 3 tbsp plain flour * 2 tsp vanilla extract * 3 eggs * 284ml carton soured cream plus 142ml carton * 1 Tin of mandarins

You will also need a 20cm springform tin.


Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor along with the chopped nuts or put them in a plastic bag and bash with a rolling pin. Stir in the butter and then press the mixture into the base of a 20cm springform tin. Bake for 10 minutes to set the base. Meanwhile whizz or beat the cheese, caster sugar, plain flour, vanilla extract and eggs with 284ml of the soured cream until you have a smooth, light textured mixture. Pour into the tin and bake for 10 minutes then turn the oven down to 140C/fan 120C/gas 1 and cook for a further 30-40 minutes. When it is done the filling should still have a slight wobble when you shake the tin. Spread the remaining soured cream on top of the cheesecake and put it back in the oven for 2 minutes. Turn off and leave to cool in the oven. Once cooled, add the mandarins once drained to garnish